1 cup butter

4 cups all-purpose flour

2 cups vanilla ice cream, softened

1 (12½ oz.) can cherry pie filling

Sugar

In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into four portions. Cover and refrigerate for two hours. On a lightly floured surface, roll each portion to 1/8-inch thickness. With a fluted pastry cutter, cut two-inch squares. Place about ½ t. filling in center of each square. Overlap two opposite corners of dough over the filling and seal. Sprinkle lightly with sugar. Place on ungreased baking sheets. Bake at 350 F for 10-12 minutes or until bottoms are lightly browned.

Recipe courtesy of Jen Selinsky, Sellersburg, Indiana